Paruppu urundai kuzhambu is a very special and delicious kuzhambu variety. The tasty dal balls in a tangy gravy is a wonderful dish for a plain rice.
SERVES : 3
PREP&COOK TIME : 1 hr.
- 1 tbsp Oil
- 1/4 tsp mustard
- 5 Curry Leaves
- 1/4 cup chopped onions
- 5 garlic cloves
- 1/3 cup chopped tomatoes
- 2 piece Tamarind
- 1/2 tsp Salt
- 1/2 tsp Turmeric powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- 2 stalks chopped coriander leaves
Soak chana and toor dal in water for one hour.
Strain water, and grind the dal, chillies and fennel seeds into a paste.
Mix the shallots, garlic, salt, coconut and coriander leaves into the paste.
Shape the paste into three inch balls.
Steam the balls in an idli maker for twelve minutes.
Soak the tamarind in hot water.
Pour the water through a strainer and throw away the seeds and fibers.
Heat oil on stove, and once hot add the mustard and curry leaves.
Fry for one minute, then add the onions and garlic to the pan.
Fry for half a minute, then add the tomatoes to the pan and fry until they turn mushy.
Add the tamarind juice, turmeric powder, coriander powder, chilli powder and salt.
Add the dal balls, and allow the gravy to cook until it thickens.
Remove, pour into serving bowl and garnish with coriander leaves.
Serve as a side dish with rice and pickle.